Why is green bean casserole so popular at this very moment, or at all?

Love it or hate it, you can't argue with an American classic.

What is it about this time of year that makes people crazy for green bean casserole? Google reveals it is one of the top 20 most searched terms right now, up there with  Occupy Oakland, the Duggar family and Black Friday 2011. (America!) One school of thought — yes, there are schools of thought regarding green bean casserole — is that people typically only make it during the holidays, causing them to forget the recipe, thus leading to a Google search right around now.

In a fierce food age, where mainstream home-style dishes are forced to compete with the likes of trendy, stylish edamame, how has green bean casserole managed to hold its own, remaining as a staple on our holiday dinner tables?

You tell us! None of us eat it! (Seriously, readers: We are mystified by this dish’s popularity. Please someone explain it to us. When we see people make it, it just looks like gloop.)

If you are one of those perverted green-bean advocates, we’ve included one of our favorite recipes from Food.com, just for you. Enjoy it, seriously:


Green bean casserole

– 1 (10 3/4 ounce) can condensed cream of mushroom soup

– 1/4 cup
– 1/8 teaspoon black pepper
– 2 (14 1/2 ounce) cans cut green beans, drained
– 1 1/3 cups French-fried onions (French’s)

Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
   
Stir in beans and 2/3 cup fried onions.
   
Bake at 350°F for 30 minutes or until hot.
   
Stir.

Sprinkle with remaining 2/3 cup fried onions.

Bake 5 more minutes or until onions are golden.



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